Instructions

Preheat oven to 180c, grease and libe 2 20cm sandwich tins.

Put all of the cake ingredients, except the boiling water into a large mixing bowl(and keeping aside the dark chocolate and cream as they are for the choc icing). Use a wooden spoon, or electric whisk and beat the mixture until nice and smooth.

Add the boiling water a little at a time, until smooth, it will be very liquidy! Pour this evenly between the 2 tins, and bake in the oven for about 25 mins. The cakes will be firm to the touch.

Remove the cakes from the oven and allow them to cool completely in their tins (about an hour) before icing.

For the icing melt the chocolate and cream in a saucepan over a low heat. Whisk until nice and smooth and the chocolate is all melted, set aside and leave this to cool for about 1 hour also.

To finish, remove the cakes by running a knife around the inside of the tins to loosen then gently lift out, spread the icing mix on the top of one cake, then sit the other on top. Now place the cake on a plate / serving board and ice all over. ENJOY!